Soy Sauce Technologist (fermentation)

• Support to project. (Regular)
• Setup and perform trials and prototype development in support of soy sauce programme
• Assist soy sauce fermentation process lab trial and pilot plant trial process optimization(New raw material study, koji-making, fermentation, heating process, etc).
• Draft trial protocol and summarize trial report.
• Support the ongoing soy sauce fermentation and pilot plant operations independently.
• Support strain screen, microbe culture and preserve.
• Ensure hygienic operations.
• Office work (Regular Routine)
• Learn and use Unilever system and development tools with guide.
• Apply LIMS…etc.
• Deliver products to Global.
• 5S lab maintaince.

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Knowledge And Skills Required

• The job holder needs to have good knowledge of micbiology (Micbiology Master), strain&fermentation related study experience is preferred.
• Provide and or contribute ideas in support of innovations or process improvements.
• The job holder needs to be well organised in their approach when carrying out routine tasks under time and resource pressure.
• The job holder needs must be a good communicator in Chinese and English both written and spoken.
• The job holder needs to have good PC skills.
• Willing to take business trips to factory and other place

Other Significant Aspects Of The Job

• Good verbal communication constructive and sensible contributions to discussions required
• High standards of personal hygiene and housekeeping are both requirements of the job.
• Due to the nature of the job time management plays a considerable part in the daily routine.
• Must be willing to work extended daily hours if required.
• Continually seeking to improve working practices.